These ribs are falling-off-the-bone tender and smoky- tasting thanks to the chipotle pepper, and tastily sauced thanks to the bourbon and maple syrup. I like to serve this with baked potatoes, corn on the cob and Sweet and Tangy Six-Vegetable Coleslaw (page 167).

Preparation time: 15 minutes

Slow cooker time: 8 hours

Makes: 4 servings

Vegetable oil for the grill

2 large racks of pork back ribs, each cut into 2-rib pieces

Salt and freshly ground black pepper to taste

1 3⁄4 cups (435 mL) barbecue sauce

1⁄2 cup (125 mL) bourbon

1⁄2 cup (125 mL) unsweetened apple juice

1⁄4 cup (60 mL) maple syrup

1⁄4 cup (60 mL) fresh lime juice

1–2 chipotle peppers, finely chopped

Preheat an indoor or outdoor grill to high heat. Lightly oil the bars of the grill.

Season the ribs with salt and pepper. Grill the ribs for 3 to 4 minutes per side, or until nicely charred but not cooked through. Set the ribs in your slow cooker, bone side down. Place the remaining ingredients in a bowl and whisk to combine. Pour this mixture over the ribs. Cover and cook on the low setting for 8 hours, or until the ribs are tender.